Name: Small-Batch Basil and Cherry Tomato Freezer Jam
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Cherry tomatoes, halved and stems removed - 2 ½ pounds; White sugar - 1 cup; Finely chopped fresh basil - 1 cup; Finely chopped sweet onion - ½ cup; Lemon, juiced - ½; Balsamic Vinegar - 3 tablespoons; Salt - 1 teaspoon; Black pepper - ½ teaspoon; Ground coriander - ½ teaspoon; Ground cumin - ¼ teaspoon

Ingredients for - Small-Batch Basil and Cherry Tomato Freezer Jam

1. Cherry tomatoes, halved and stems removed 2 ½ pounds

2. White sugar 1 cup

3. Finely chopped fresh basil 1 cup

4. Finely chopped sweet onion ½ cup

5. Lemon, juiced ½

6. Balsamic Vinegar 3 tablespoons

7. Salt 1 teaspoon

8. Black pepper ½ teaspoon

9. Ground coriander ½ teaspoon

10. Ground cumin ¼ teaspoon

How to cook deliciously - Small-Batch Basil and Cherry Tomato Freezer Jam

1 . Stage

Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

2 . Stage

Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.

3 . Stage

Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.

4 . Stage

Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.